Pani Puri

Submitted by zainab_y on Sat, 2008-06-28 11:10
Preparation Method: 
FOR THE PURIS:
1.Mix the semolina and the flour together and the salt.
2.Now blend-in the soda water to make a smooth dough.Use a little oil to knead well.
3.Divide the dough into 6 parts and knead each part one after the other and make a long cigar type shapes.Then cut into small disc to make the puris.
4.Roll-out into tiny puris and deep fry in hot oil till the puri is filled with air and golden in colour.When frying toss some hot oil on top of the puri that is in the oil to help it bubble up.

FOR THE PANI:
Add all the ingredients and liqiudise in a blender and sieve to get the pani and discard the residue.

FOR THE SWEET CHUTNEY:
Heat all the ingredients of the chutney and sieve to get a smooth chutney.Let it cool
 
User Comments & Tips
*To save up time you can make the puris a week earlier and store in a air-tight container
*The pani and the sweet chutney can be made earlier too and keep in a container in the freezer.
*Serve like any other pani puri:-Cracking the top of the puri and filling it with the potato,channa, sweet chutney and pani.
Ingredients: 
FOR THE PURIS:
1 & Half cup Semolina
Half cup all-purpose flour(maida)
Half teaspoon salt
Half bottle Soda water
Oil for deep frying

FOR THE PANI:
6 cups water
1 cup Fresh mint,chopped
1 cup Fresh coriander,chopped
6-7 Green chillies
2 Lime juice
1 tablespoon black salt (add as required)

FOR THE SWEET CHUTNEY:
1 cup Gud(jaggery)
1 cup tamarind pulp
1 cup Dates
1 cup water
1 teaspoon powdered Jira
Half teaspoon red chilli powder

FOR FILLING THE PURI
Half cup Potatoes Boiled and chopped finely
Half cup boiled Black chickpeas(kale channa)
Preparation Time: 
50 Minutes
Recipes: 
Snack time & Appetizers